Flaxseed Substitutions

Name: Flaxseed Substitutions
Cuisine: American
Ingredients: 3 tbsp water; 1 tbsp ground flax meal; 1 Per Egg 1:3 ratio. Allow to sit for 3-5 minutes to achieve egg-like texture.; 1 A general rule of subsitition for flour is to reduce the flour by 1/2 to 3/4 cup and add the equivalent in flax flour. The fiber content of flaxseed flour will require some additional liquid when converting traditional recipes, as baked goods will brown m; 3 tbsp Ground Flax = 1 Tablespoon Margarine, butter or cooking oil.; 1 Substitute for all or some of the fat depending on the recipe.To substitute for all of the fat with flax seed, increase liquid by 75% as ground flax seed absorbs liquid. Baked goods brown more quickly.

Vegan Mommy @cook_3009180

Flip that flax egg! ;-)

Vegan Mommy @cook_3009180

Flip that flax egg! ;-)

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Ingredients

Substituting Eggs (common for pancakes, muffins, cookies. etc.)
3 tbspwater
1 tbspground flax meal
1Per Egg 1:3 ratio. Allow to sit for 3-5 minutes to achieve egg-like texture.
Substituting Flour
1A general rule of subsitition for flour is to reduce the flour by 1/2 to 3/4 cup and add the equivalent in flax flour. The fiber content of flaxseed flour will require some additional liquid when converting traditional recipes, as baked goods will brown m
Substituting Fat
3 tbspGround Flax = 1 Tablespoon Margarine, butter or cooking oil.
1Substitute for all or some of the fat depending on the recipe.To substitute for all of the fat with flax seed, increase liquid by 75% as ground flax seed absorbs liquid. Baked goods brown more quickly.

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Steps

1

No egg substitute will work successfully in dishes that are egg-dependent, such as quiche or meringue.
2

If you use too much flax seed meal/water mixture (or if you use any flax seed meal/water mixture in pancakes), the risk is that what is baking will remain gummy inside.

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Vegan Mommy @cook_3009180

on January 01, 2012 00:00

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Comments (2)

guyr @cook_23260763

May 09, 2020 04:03

I'd like to cut down or eliminate butter in chocolate chip cookies. The basic recipe I'm using calls for (among other ingredients):1 stick of butter (1/2 cup or 8 tablespoons)
1 egg
1 cup flourIf I substituted 3 tbsp of flaxseed meal for each tbsp of butter, I'd be using 1 1/2 cups of flaxseed meal, or more than the total amount of flour. If I then add the cup of flour, I end up with 2 1/2 cups total in the recipe. That doesn't seem right.Would you please clarify how to substitute flaxseed meal for butter in a recipe also including flour and eggs?Thank you.

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